Ingredients:
1/2 cup butter
1 lb smoked sausage, sliced
and quartered
6 cups diced onion (yes, 6 cups)
2 tbsp Tony Chachere's spice
1 tbsp garlic powder
1 tbsp Worchestershire sauce
1 10 oz can Rotel original diced
tomatoes
1 8 oz can mushrooms, drained
1 14.5 oz. can diced tomatoes
(not drained)
1 tbsp minced garlic
1 cup thinly sliced onion greens
1 cup diced bell pepper
1/4 cup chopped parsley
2 lb raw catfish
Directions:
Cook butter, sausage, onions, Tony Chachere's, garlic powder and Worchestershire over med. heat in large pot on top of stove, til onions reduce and carmelize (brown). Deglazing pot as needed with beer, fishstock, white wine or water).
Add Rotel and mushrooms. Continue cooking with the tomatoes and mushrooms.
Begin to watch for the oil to look clear, bubbling and separating from the other ingredients. (Make a "hole" in the mixture and see if the butter is bubbly and
clear-colored.
Add tomatoes and minced garlic. Reduce to very low heat, cover and simmer for one
hour.
Add remaining ingredients. Simmer 15 minutes til fish is cooked. Typically served over rice. Serving over pasta is also nice
